Fluffernutter Cookies

I love peanut butter & marshmallow fluff sandwiches and when I came across this combination in a cookie on Two Peas & Their Pod I was overjoyed! I had to make peanut butter cookies for a women’s conference and so I decided to make some of them the fluffernutters and some plain. The basic cookie recipe from these is a great plain peanut butter cookie recipe. The first time I made the recipe, yes I said the first time, the cookies fell flat as pancakes. I was puzzled, but thought my baking soda might be expired and that might be the culprit. I went to google to see if anyone had my similar fate and it seemed to be the consensus that was it. So I threw out my baking soda and got some new and baked again, presto! They came out so great! Perfect peanut butter flavor, soft & chewy just like I like them. This will be my go to peanut butter cookie recipe for sure. The addition of the marshmallow creme makes for a fun version that I know kids of all ages will enjoy…my husband sure did! Oh and I used crunchy peanut butter because that’s all I had on hand and it gave them a nice texture as well, so either creamy or crunchy will work.

Fluffernutter Cookies
Source: Two Peas & Their Pod, Cookie recipe adapted from Joy the Baker
Makes: Approx. 2 dozen cookies

1 cup creamy or crunchy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 small jar marshmallow creme

Preheat oven to 350 degrees. Cover two baking sheets with parchment or a silicone mat, set aside.

In the bowl of a large stand mixer, on medium speed, beat together the peanut butter, brown sugar & sugar until creamy. Add in the egg & vanilla and beat until incorporated.

Turn the mixer to low & add in salt & baking soda. Beat until just combined.
Refrigerate dough for approximately 10-15 minutes. Roll the dough into balls, about the size of 1 tbsp. Place each ball onto cookie sheet about 2 inches apart.

For plain cookies:
Use a fork dipped in water to make a criss cross pattern on each cookie. Bake cookies for 9-11 minutes. Allow cookies to cool on baking sheets for a couple of minutes to set. Transfer to a wire rack to cool completely. Store in an airtight container.

For Fluffernutter Cookies:
Press a well in the center of each cookie with your thumb. Bake for 9-11 Minutes. Remove from oven and press the cookies down with your thumb again, be careful because cookies are hot!

Allow cookies to cool on baking sheets for a couple of minutes to set. Transfer to a wire rack to cool completely. Once they are completely cool, spoon out the marshmallow cream into the center of the cookie where you created the well and do your best to spread it out with the back of the spoon. It may help to wet the back of the spoon to spread more easily.

Print Friendly, PDF & Email
Be Sociable, Share!


  1. Those look amazing! I've never heard of them before. Marshmallow and peanut butter are a great combo!

  2. hwall1018 says:

    This post made me smile because today is National Fluffernutter Day! Not even kidding, Google it!